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Lactobacillus Helveticus Culture
R223.10
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Thermophilic, strong proteolytic and flavour producing in hard cheese, like parmesan and pecorino.
Thermophilic, strong proteolytic and flavour producing in hard cheese, like parmesan and pecorino.
Termofiliese, sterk proteolitiese en geurproduksie in harde kaas, soos parmesan en pecorino.
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Thermophilic, strong proteolytic and flavour producing in hard cheese, like parmesan and pecorino.
